About Book Magic

Bookmagic has been created to provide a reader with unique books in the cooking genre. Not typical cook-books filled with
recipes but the manuals which
require deeper study, where the information is compiled in an easy to comprehend manner. The end result will be the complete
mastering of the subject.
For example most books about home made sausages are written by restaurant chefs or sausage making lovers who may have already
gained some experience in this field.
The majority of those books provide a very rudimentary knowledge on making sausages in general, and are loaded with hundreds of
recipes which today are available for free
on the Internet. Many of those wonderful recipe sites are run by college educated kids or telemarketers who are good at
writing. This is what they do for a living - they sit
at home and nicely compile information that they think is relevant to their employer. How many do you think have made their own
cheese, sourkraut, blood sausage, cold smoked
salmon or pork loin?

The books we will market go a step beyond a simple recipe, they will offer insights to why certain products are made in a
particular way and what is the reason behind it.
This is where the "bookmagic" comes into play - offering high value books at affordable almost magical price.

There are some very expensive technical textbooks written in a technical lingo by highly respected authorities in a particular
field. People seldom realize that the job
of the professor at a known university is not really to teach undergraduates rudimentary knowledge. This job is reserved for
teaching assistants who are advanced
pursuing a master degree. Famous professors do teach people who go for master or doctor degrees, but their main objective is to
publish
new original material and bring fame to their colleges. And they precisely do that with new discoveries and by publishing new
original material.

Unfortunately, these highly technical papers are written in such difficult technical terms, that most of them are beyond the
comprehension of an average person.
They might be of interest, and probably are even required to be read by college students enrolled in agriculture or meat
science courses, but they are of little use to
a housewife making products at home. Thus, was born the idea of publishing books that will bridge the advanced science with a
hobbyist, and will bring this heavenly
knowledge down to a common ground.